Spontaneous macromutants "soft wheat" or a complete homolog of Tritcum kiharae Dorof. et Migusch

For the successful development of breeding, a genetically diverse source material is necessary. The decline in genetic diversity is a global problem affecting most cultivated crops, including wheat. In this regard, the creation of a homologous soft wheat form for the second phylogenetic branch is very attractive, since it will be a valuable source material for the selection improvement of Triticum aestivum L.. AuBD. Previously derived from T. kiharae Dorof. et Migusch., AbGD under the influence of N-HMM (nitrosomethyl urea), the complete homologue showed phenomenal both phenotypic and certain genotypic similarity to soft wheat and easily crosses with the varieties of the latter. Later, the homologous form of soft wheat obtained from it under the influence of colchicine, despite its phenotypic proximity to the latter, looked like an intermediate form. Spontaneous macromutants "soft wheat" are shown, isolated, in the first case, from T. kiharae plants that have previously changed color, and, in the second, from the so-called intermediate form. The identified soft wheat macromutants were significantly superior in their production characteristics to the original T. kiharae and can also be used as a starting material to improve the characteristics of T. aestivum.

PROBABILITY OF HIGH-QUALITY GRAIN FORMATION WITH SPRING WHEAT VARIETIES OF DIFFERENT ORIGIN IN THE STEPPES OF ORENBURG URAL REGION

Analysis of the technological qualities of spring wheat grain showed, that high-natural grain can be obtained from the varieties of Orenburg and Samara selection in 75.0% of the years, and the Saratov breeding - 62.5% of years. All studied varieties of spring durum wheat form high-natural grains of 87.5% years. Grain with high glassiness is characteristic to varieties of spring wheat of Samara breeding of 75.0% years and Orenburg and Saratov breeding - 87.5% years. High glassiness grain of spring durum wheat varities of Samara and Saratov breeding constitute 87.5% of the years, and the Orenburg selection of 100% of the years. Grain, which protein content is greater than 14% or more in Orenburg steppe, was formed only by varieties of soft wheat Orenburg breeding and Ukrainian durum wheat breeding in years of 12.5%. Grain, corresponding to 1 class by the content of gluten, in our experiments was obtained from following varieties: soft wheat of Orenburg and Samara selection in 75.0% of the years, and the Saratov - in 62.5% of the years; durum wheat of Orenburg and Samara selection in 25.0% of the years, and Ukrainian - 62.5% years. The investigation of soft wheat varieties form grain of I-III quality group and grade durum wheat - II-III quality group.

Interaction of wheat micronization and cultivar on its feeding value for broilers

Three experiments were conducted to investigate the interaction between micronization and cultivar of wheat on grain chemical composition and feeding value for chickens. Micronized whole grain feeding was evaluated in one experiment using inclusion levels of 10 and 50% for starter and grower diets, respectively. Dietary enzyme was used in two other experiments to study its interaction with micronization and genotype of wheat. Wheat cultivars Genesis, Kyle, and Katepwa were micronized at 100°C for 50 s and incorporated into broiler diets. Micronization improved overall feed efficiency, but did not always increase body weight. When feeding whole grain to birds, micronization improved feed efficiency from 21 to 42 d and 0 to 42 d, but did not affect final body weight. Micronization of wheat cultivars reduced early growth rate of all birds, regardless of wheat form in the diets. Micronization did not impact AME and digesta viscosity. Cultivar Kyle had a higher dietary AME and a lower digesta viscosity, and resulted in feed efficiency and weight gain values superior to those of either Genesis or Katepwa (exps. 2 and 3). Enzyme increased weight gain, feed efficiency and dietary AME, and decreased digesta viscosity. Key words: wheat, cultivars, micronization, AME, broilers